halfbakedharvest4.9
Beef Tenderloin Roast with Marsala Cream Sauce and Smashed Potatoes
Everything feels elegant and fancy, but in reality, it comes together pretty effortlessly!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Allow the beef to come to room temperature for at least ⏱️ 1 hour. Preheat the oven to 475° F2. Arrange the potatoes on a large sheet pan or roasting pan. Place the beef in the center. If you have a roasting rack, put the beef on it. 3. In a bowl, mix the butter, dijon, Worcestershire sauce, thyme, and garlic. Pour the butter evenly over the beef. Season with salt and pepper. Insert a meat thermometer. Roast until the beef registers 120° F to 125° F for medium-rare/rare, about ⏱️ 25-40 minutes, depending on the size of your roast. I like to cook my roast to 115° F. Keep in mind it will continue to cook as it sits.4. To make the cream sauce. In a skillet set over medium heat, combine the butter and mushrooms. Cook for ⏱️ 5 minutes, until golden. Add the garlic, thyme, salt, and pepper. Cook for ⏱️ 2 minutes. Add 1/4 cup marsala wine. Cook another ⏱️ 2 minutes until the mushrooms have caramelized. Add the remaining wine. Pour in the cream. Reduce the heat to medium-low and simmer until the sauce thickens. Season with salt and pepper. Keep warm. 5. Finish the beef. Remove the beef from the pan. Place onto a serving plate and cover with foil. Let rest for ⏱️ 10 minutes.6. Finish the potatoes. Toss the potatoes in the butter on pan. Using the back of a fork or a potato masher, smash each potato. Sprinkle with parmesan. Roast until the potatoes are crispy, ⏱️ 10 minutes. Season with sea salt.7. Slice the beef and serve with the warm cream sauce and potatoes.
Worcestershire sauce2 tablespoonsgarlic, chopped2 clovesmarsala wine1 cup
Nutrition Facts
calories
479 kcal
serving Size
1 serving
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